Wow that is awesome. I usually use it like I would noodles so any dish you could use noodles in. I make marinara and put over it the most but sometimes just butter and parm (before I couldn't have dairy) or any other sauce is pretty good. I am sure some one will have a good idea on how to prep and store it.

1.Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
2.Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

1.Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
2.Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.

I would love to have that much spaghetti squash! We only got one from our plants and weren't even sure if it was good.

Anyway, we like it plain, or with pasta sauce, or with guacamole, or sour cream. I also like it in salad! Sooo yummy. I've also made spaghetti squash patties (I forget the actual name) but they were decent. Not my favorite though but you could probably find simple recipes with a quick google search. I seem to remember putting eggs and parmesan in it and then frying them like pancakes. We've also eaten it with honey and cinnamon - sometimes raisins, too. I've added chicken meatballs to it, too, for the savoury dishes - or beans. Not really recipes, I guess, but it seems versatile to me!

Wowsa! Very cute pic. I love spaghetti squash but have only had it a handful of times. It didn't seem to need much of any dressing up, imo, but I'm sure with that much you would get bored fast. If I had some on hand, I think I would attempt to make a gluten free and cow dairy free white sauce using arrowroot and powdered goat's milk (due to my dietary restrictions). That could be kind of fun and could be dressed up with so many variations of herbs.

We really enjoyed it sautéed with butter and garlic and then Parmesan on top. Sautéed til soft and cooked and the. A bit longer so it almost caramelizes a little bit. Yum! I was surprised that we liked it (we don't like squash)

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loving being a stay at home wife to DH (married 4/11/09) and mommy to DD1 (10/4/10) and little DD2 (5/30/12) and expecting baby #3 in March!